>> Saturday, November 28, 2009
Hey, everyone! So, we just arrived home after being gone for nearly a week. It's absolutely freezing in here! The cats are definitely giving us the cold shoulder, too. However, we can't blame them. There's not a ton to do this in town, especially inside our house.
Fun news: We're joining a new gym today, and we're pretty excited about it. When I'm not running, I like to do spinning classes and lots of yoga. I don't remember if I mentioned already that I'm injured in the wake of the marathon. I have a tendon issue in my left foot, and it's keeping me from running and walking -- even gliding on the elliptical trainer -- for at least a few weeks. AHHHH!
Anyway, I thought I'd hop online and share one of our Thanksgiving main courses with you all. It was my mother-in-law's idea to make a quiche. And one turned into two. This mushroom and asparagus was my favorite (the other featured artichokes and spinach). If you're at all curious about what we ate on the big holiday, I can take the mystery away for you right now. I snapped this photo of my plate shortly before devouring it all (well, not the plate, of course) . . .
It doesn't look like a lot necessarily. But add to it 10 cookies, several seven-layer bars, and some extra mashed potatoes, and you've got yourself a hugely full tummy. Phew.
The recipe is super, super simple. I had never used refrigerated pie crust before, but I'd have to say -- if I ever plan to make this dish for dinner, I'd definitely recommend going the easy way again.
What you'll need . . .
- A refrigerated pie crust (this was a "quick and easy" quiche because we had to do so much cooking!)
- 4 large eggs
- 1 cup cheddar cheese, shredded
- 1-1/2 to 2 cups half and half (we used Silk creamer, and it turned out great!)
- 1/2 cup onion, chopped
- 1 cup asparagus, chopped (we steamed ours first in the microwave for about 5 minutes)
- 1/2 to 3/4 cup white mushrooms, chopped
- Salt and pepper to taste
Method . . .
- Preheat oven to 375 degrees F.
- Press your pie crust into a pie pan and set aside.
- Whisk together the eggs and half and half (or whatever substitute you choose) until well combined.
- Mix in the onions, cheese, steamed asparagus, and mushrooms.
- Add salt and pepper to taste.
- Pour filling into pie crust and bake for 30 minutes (or until quiche is set and lightly browned on top).
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